Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

Method

Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.

Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.

Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

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Comments, questions and tips

I've made this recipe at least ten times as I love it so much. Its easy to make and tastes perfect as is served with some jeweled cous cous.

naomidommett

6th Sep, 2012

4.05

Made this yesterday, turned out lovely!! I did add a few things as I wanted lots of flavour, so looked at other moroccan lamb recipes and added cumin seeds, chilli and a few coriander leaves. Going to slow-cook it in the oven next time, for extra-tender lamb!

aleksandrar

3rd Sep, 2012

5.05

Sooooo delicious! One small tip: reduce the juice and zest by half, it's too acidic otherwise. Everyone loved it and it's super easy to make. Way to go BBC Good Food!

fairystoryteller

21st Jun, 2012

5.05

Made double to serve 6 when my Aunt and Uncle came to stay. None left by the end of the evening! The mint was a lovely change from coriander (more usual in tagine type dishes?). Used boned shoulder of lamb, really well trimmed of fat - lovely and tender. Served it with an aromatic rice recipe I've been using for years from Mary Berry using basmati rice and warm spices such as cardamom, nutmeg and cinnamon. Served it with a crisp green salad. Delicious - I will be making this one again!

misefhein

9th Jun, 2012

5.05

Amazing!

rachelchamberlain14

3rd May, 2012

4.05

Meh this recipe was okay! i would def recommend not using much orange as all you can taste is orange and it turns quite bitter through cooking...to balance it out the fresh mint was the biggest life saver, as wel as the ground almonds and apricots so i added a few extra to make it taste less orangey...i also used the ras-el-hanout morrocan spice to give it a little more oomph and less sweetness...in the end we enjoyed it so i will make again but with the changes

claire73walking

5th Apr, 2012

4.05

This tasted delicious but it was too watery so I will use less stock next time I served it with couscous, cucumber yoghurt dip and flat bread

laurasimone

3rd Apr, 2012

5.05

Forgot to rate!

laurasimone

3rd Apr, 2012

5.05

I've made this many times, its amazing.

kazza690

2nd Apr, 2012

3.05

sorry rated wrong dish,have already rated this one

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